Makes:6 to 8 servings
This hearty, healthy winter recipe fills you up without being too heavy or fattening. Sautéing the chard stems along with the onion adds extra flavor and crunch and you don’t waste any of the chard. Once you add the chard leaves, beans, and broth, it only needs a few minutes to finish cooking; a final splash of white wine vinegar makes the flavors pop. Serve this easy side dish alongside a simple pork loin.
What to buy: Swiss chard comes in many varieties and colors including rainbow chard, which is not a variety itself but a mixture of various colors. Any type of Swiss chard will work in this recipe.
Cannellini beans are sometimes labeled as white kidney beans, in case you’re having trouble finding them. If you don’t want to use canned beans, substitute with 6 cups of cooked beans.
4 (15-ounce) canscannellini beans, drained and rinsed
1 1/2 cups low-sodium vegetable or chicken broth
1 tablespoonkosher salt, plus more as needed
1/3 cup coarsely chopped fresh Italian parsley leaves
1 tablespoonwhite wine vinegar
Trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves and cut them into bite-size pieces; set aside.
Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until shimmering. Add the reserved chard stems, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
Add the chard leaves, beans, broth, and measured salt. Cook, stirring occasionally, until the leaves are wilted and the mixture has come to a simmer. Continue to simmer, stirring occasionally, until the chard is tender and the broth has thickened slightly, about 5 minutes more.
Remove from the heat and stir in the parsley and vinegar. Taste and season with salt and pepper as needed.